steak with lentils beetroot and pickled shallots

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Steak with lentils beetroot and pickled shallots

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Slicing a steak before you plate it always seems to make it go further. Serve slices of juicy sirloin on a generous bed of garlicky caper-flecked lentils, beetroot and rocket, making it the centrepiece of a nourishing salad.

Ingredients

1 tbsp black peppercorns

1 tbsp coriander seeds

1 tsp flaky sea salt

2 sirloin steaks (approx. 180g each)

1 banana shallot, finely sliced into rings

30ml red wine vinegar

30ml water

30g caster sugar

Olive oil to fry

3 garlic cloves, crushed

400g tin puy or green lentils, drained

150g cooked beetroot (not in vinegar), chopped into wedges

1 tbsp capers, roughly chopped

¼ bunch of mixed soft herbs, chopped – parsley, basil, chives, tarragon, mint and/or coriander are all good, just use whatever you have to hand

60g rocket

Directions

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Ingredients

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